How is Graviera Greek cheese made? The composition and calorie content of the product. What are the useful components included in its composition? List of contraindications and consumption rate for a healthy person. What to cook with Greek sheep cheese?
Graviera is a hard Greek cheese made from sheep's milk. At home, only the world famous Feta bypasses him in popularity. The cheese heads have a classic round shape and a rather large weight - from 10 to 25 kg. Depending on the raw materials used and the ripening time, the color of the product ranges from white to light yellow. The crust can be either natural, formed during maturation, or artificially created from paraffin. The pulp is firm, but pliable, has a pronounced sweetish taste with hints of nuts and fruits, which is why they are used to "serve" cheese when serving it as an independent snack. As a culinary ingredient, Graviera is a good addition to any dish, especially pasta and salads.
Features of making Gravier cheese
The main production of the product is concentrated on the island of Crete - it is here that cheese is made from the freshest milk of free mountain sheep. It is important that the pastures are used as wild as possible, untouched by industrial farming, which means that the herbs that animals feed on are not contaminated with herbicides, pesticides and other chemicals.
On many other Greek islands, mainly in Naxos and Lesvos, Graviera is also prepared in large quantities, but a mixture of three types of milk - goat, sheep and cow, as well as a combination of any two of the above, is often used as a raw material.
The technology of preparation of Engravings is multi-stage and complex, the difficulty lies in the need to maintain a certain temperature at different stages of the product's production. That is why you can make yourself something similar to real Cretan cheese only during cheese making courses under the close supervision of a professional.
In a simplified form, the recipe for Gravier cheese is as follows:
- The milk heats up with constant stirring to 63OC, as soon as the temperature reaches the desired mark, starter cultures are added to it.
- When the contents of the pan cools down to 38OC, the curdled mass is laid out in special forms, a light press is placed on top for a day.
- After pressing, the heads are transferred to the basements, where the temperature is maintained at 20OC and humidity not less than 85%.
- After a few days, the Gravier is placed in a saline solution, without changing the temperature conditions, and kept in it for 2-5 days - depending on the size of the head.
- The cheese is removed from the solution and left to dry and ripen, turning the heads from time to time.
- After 1, 5 months, Graviera is transferred to another cellar, the temperature in which is 16OC, in such conditions, it should ripen.
The ripening time of the classic sheep Graviera is 3-5 months, however, there are varieties with a longer ripening period.
Young varieties of this cheese are soft creamy with a predominance of sweetness, while mature varieties have a sharper and brighter taste.
Composition and calorie content of Gravier cheese
The product has a high calorie content and a high percentage of fat content, and therefore, if you are overweight and are trying to lose it, the presence of sheep cheese in your diet is not a good idea.
The calorie content of Gravier cheese is 393 kcal per 100 g, of which:
- Proteins - 25.6 g;
- Fat - 32.3 g;
- Carbohydrates - 0 g.
However, you should not be afraid to introduce the product into a complete diet that is not limited by diets, since it contains many essential nutrients in its composition.
Sheep cheese has a record amount of calcium - 889 mg per 100 g. It is also rich in other minerals - phosphorus, potassium, magnesium, zinc, sulfur, copper.
Vitamins are well represented in the product, it is especially valuable for the content of vitamin D, K and B1.
Useful properties of Gravier cheese
Protein and fats from sheep's cheese are absorbed better than these components from goat's, and much better than they are from cow's. Thus, if you choose cheese not only for taste, but also for digestibility reasons, sheep is the best option.
Additional benefits of Graviera cheese are as follows:
- Strengthening the bone skeleton … The main task of calcium in our body is to strengthen bones and teeth. However, few people consume it in sufficient quantities. Sheep cheese is an excellent opportunity to fill the deficit and keep bones strong throughout life, especially since, along with calcium, vitamin D and phosphorus are present in the product, without which the correct absorption of the mineral will not happen.
- Control of cellular energy exchange … Phosphorus, in addition to its well-known role - helping in the absorption of calcium, has an important effect on the processes of energy exchange in cells. With its lack, the synthesis of ATP slows down, a breakdown is felt.
- Protection of the cardiovascular system … Potassium and magnesium work together for the benefit of the cardiovascular system, first of all, the positive effect extends to the heart muscle itself - the rhythm and blood pressure are normalized, the likelihood of serious diseases is reduced.
- Immune System Support … Zinc is a valuable enzyme that catalyzes many important biochemical processes. They are especially important for the immune system. The mineral helps to actively fight against pathogenic flora.
- Preventing anemia … Graviera contains a small amount of iron, but the product has a high activity against anemia due to the presence of a sufficient amount of sulfur. This mineral not only restrains anemia, but also promotes better tissue oxygenation. Vitamin K also contributes greatly to blood health.
- Improving skin condition … Copper helps in the production of collagen, which makes the skin more elastic and firm. The anti-inflammatory properties of the mineral prevent acne and acne breakouts. In addition, copper is good for the digestive system, contributing to its detoxification, and a clean gastrointestinal tract means clear skin.
- Beneficial effect on the nervous system … Graviera cheese contains vitamin B1 (thiamine), the normal level of which in the body ensures the health of the nervous system and good brain activity. The lack of this nutrient manifests itself in increased irritability, tearfulness, anxiety, depression, insomnia.
Many supporters of healthy eating today argue that sheep's cheese is much healthier than cow's and even goat's, and advise you to make a choice in its favor as often as possible.
Interesting facts about Graviera cheese
Despite the fact that Graviera cheese is considered one of the most expensive cheeses in Greece, it is quite affordable if bought in the markets. The price is about 9-11 euros per 1 kg, but in tourist shops it can fly up to 30 euros.
There are many varieties of cheese, the differences between them, as a rule, lie in the raw materials used and the ripening time. Some of the most common varieties are Karalis, THYMELIS and Olympus.
Branded Graviera from the island of Naxos is made only from cow's milk.
To get 1 kg of cheese, you need to spend about 7 liters of milk.
Watch the video about Graviera cheese:
Graviera is one of the most popular cheeses in Greece. According to the classic recipe, it is made from sheep's milk, but many manufacturers deviate from the rule and also use goat and cow's milk. The varieties are very different from each other, the flavors are determined by the raw materials used and the ripening period. Young Graviera is soft, tender and creamy, mature - hard and spicy. Cheese made from sheep's milk is much healthier than cow's and goat's, but this benefit does not come at the expense of taste. In the kitchen, Graviera is versatile, but before embarking on culinary experiments, be sure to read the list of contraindications.
